French cuisine · Desserts & Sweets

Strawberry Tart

Crisp shortcrust base with cool vanilla pastry cream and densely arranged fresh strawberries.

Ingredients · for 8 servings

• 200 g flour
• 100 g soft butter
• 60 g powdered sugar
• 1 egg yolk
• 1 pinch salt
• 500 ml whole milk
• 1 vanilla bean
• 4 egg yolks
• 100 g sugar
• 45 g cornstarch
• 700 g strawberries
• 3 tbsp apricot jam

Instructions

1. Mix the flour, powdered sugar and salt, add the soft butter in flakes and rub with your fingertips into crumbs; work in 1 egg yolk and 1 tbsp cold water, gather the dough briefly and chill for 45 min.
2. Bring the whole milk to a boil with the scraped vanilla bean seeds; meanwhile whisk 4 egg yolks with the sugar and cornstarch until pale, stir in the hot milk and bring everything to a rolling boil for 2 min while stirring constantly, until the cream thickens.
3. Spread the cream into a shallow dish, cover with film directly on the surface to prevent a skin from forming, and chill for at least 2 hrs.
4. Preheat the oven to 180°C top/bottom heat, roll the dough out to 3 mm, line a 26 cm tart tin, prick the base well, weigh it down with baking paper and dried legumes and blind-bake for 20 min; remove the weights and bake a further 10 min until golden brown.
5. Fill the cooled base with the smoothly stirred cream and arrange the trimmed, halved strawberries cut-side down closely packed on top.
6. Bring the apricot jam to a boil with 1 tbsp water, strain through a sieve and thinly glaze the fruit with it; chill the tart for 30 min and serve the same day.